Sklandrausis (Latvian Carrot and Potato Rye Tart)
In short: A thin rye crust folded around a sweet carrot and potato filling scented with cinnamon and caraway, a traditional Latvian pastry for holidays. It takes about 1 h 45 min in total and makes 10 servings.
- Prep
- 40 min
- Cook
- 1 h 5 min
- Resting
- 1 h
- Total
- 1 h 45 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 350 kcal
Sklandrausis is a pastry from Kurzeme in western Latvia: a thin rye crust folded up around a sweet filling of carrot and potato, scented with cinnamon and caraway. It sounds strange and works well. The vegetables turn creamy and gently sweet, the rye gives the crust a nutty edge and the spices tie it together. Latvians bake it for holidays and serve it at room temperature with coffee. The pleated border is part of the look.
Instructions
- For the dough, mix both flours, the sugar and salt. Rub in the cold butter until crumbly, then add the egg and just enough water to bring it together. Wrap and chill for 1 hour.
- Boil the potatoes and carrots together in salted water for 20 to 25 minutes, until very soft. Drain well and let them steam dry for 5 minutes.
- Mash the vegetables with the 40 g of butter until completely smooth. Stir in the sugar, cinnamon, caraway and salt. Cool for 15 minutes, then mix in the egg.
- Heat the oven to 200°C (400°F). Roll the dough between two sheets of baking paper into a circle about 36 cm (14 in) wide and 4 mm (1/6 in) thick. Slide the bottom sheet and dough onto a baking tray.
- Spread the filling in the center, leaving an 8 cm (3 in) border. Fold the border up over the filling, pleating as you go, so the middle of the filling stays visible.
- Brush the folded rim with the egg yolk and milk.
- Bake for 35 to 40 minutes, until the crust is browned and the filling is set. Cool on the tray, and serve at room temperature.
Tips
- Dry the boiled vegetables well. A wet filling softens the crust, so fill and bake right after mixing.
- Rye dough cracks easily. Roll it between sheets of baking paper and patch any holes with your fingers.
Questions and answers
What does sklandrausis taste like?
Sweet carrot and potato with cinnamon and a hint of caraway, in a nutty rye crust. It is more like a spiced pie than a cake.
How is sklandrausis served?
At room temperature with coffee or tea, often as part of a festive table. Some people add a spoonful of whipped cream.
Can I make sklandrausis ahead of time?
Yes. It tastes even better the next day. It keeps for 3 days covered at room temperature and freezes for 2 months.
How long does it take to make Sklandrausis (Latvian Carrot and Potato Rye Tart)?
About 1 h 45 min in total: 40 min of preparation and 1 h 5 min of cooking.
How many calories are in Sklandrausis (Latvian Carrot and Potato Rye Tart)?
About 350 kcal per serving, with 6 g of protein, 45 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 45 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 14 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
